Tips for Chocolate Covered Strawberries

Tips for Chocolate Covered Strawberries

• Always wash and dry the strawberries before using them
• I find its best if you make the chocolate covered berries the day of eating
• I like to use semiweet chocolate (I find that milk chocolate is too soft and dark chocolate is too hard when they dry)
• I like to use white candy coating rather than white chocolate (it melts better and is easier to use)
• I find that it is better to dip the strawberries when they are at room temperature rather than cold because the combination of the hot chocolate and the cold strawberry can cause the berry to 'sweat'
• I like to flash freeze the berries for 1min after I dip them - Once I've dipped about 10 berries I put them in the freezer for 1min or less so the hot chocolate doesn't 'cook' the berry too much
• After some testing I've found that the chocolate covered berries can last overnight at room temperature and still be fine (I stored them in a box but still allowed some air to breathe)
• If you need to keep them longer than overnight I would recommend you keep them in the fridge or else the berries might go bad (the only down side to this is that when you remove them from the fridge the berries form beads of condinsation - this is from the berries trying to breathe through the chocolate - they will still taste good but the apperance isn't the same as the first day you made them)
• All in all making chocolate covered strawberries can be fun but can also be frustrating and involves a lot of trial and error - to be safe buy and make your strawberries the day of eating them and enjoy!